korean soft toufu stew

The problem with toufu is that they are always on sale.

That is a dilemma for an auntie like myself. To buy or not to buy?

Well, usually the auntie-ness wins and I buy some. Hence the problem. With all these boxes of toufu sitting in the fridge, I have to find ways to deal with them. 

It may sound very strange that I use the words “deal with” but you see, I am not the world’s biggest fan of toufu. Which is why I have to find ways to cook them because when cooked in the right way, they become pretty tasty.

Like this.

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I have to say, the Koreans know how to use toufu. I mean, they make a stew that revolves around toufu. And the stew is down right yummy. So yummy, in fact, I like to add extra toufu when I cook this.

The thing about Korean stews is that they are really easy to prepare. The only do-ahead is to soak the clams in cold water for a couple of hours before cooking. This helps to remove the grit from the clams. Of course you can skip the clams but they do impart a sweetness to the stew. I guess if you don’t like clams, you can substitute with crabs or prawns or squid. 

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And here are the instructions on how to cook this stew.

In a saucepan or a dookbaegi (Korean earthenware),  cook the mince in a little olive oil for 1 minute.

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Add the minced garlic and cook for 30 seconds.

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Add the gochugaru (Korean chili powder) and chili oil and stir to combine. Keep stirring to avoid burning the chili powder.

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Add water (or stock) and stir until well-combined.

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Bring this to a boil, then add the clams.

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Continue cooking until the clams have opened. Throw away any clams that do not open. Add the mushrooms and toufu.

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Simmer this for 1-2 minutes. Add the fish sauce (or soy sauce) and sesame oil.

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Finally add the spring onion and serve immediately.

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With rice or maybe udon? 🙂

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Korean Soft Toufu Stew
Serves 2
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Ingredients
  1. 100g mince (pork, or beef, or chicken)
  2. 2 cloves garlic, minced
  3. 1/2-1 teaspoon gochugaru (Korean chili powder)
  4. 1 teaspoon chili oil
  5. 3/4 cup (180ml) water (or stock)
  6. 12 clams (or the same quantity of prawns, or squid, or crab)
  7. 300g soft toufu
  8. 2 sprigs spring onion, cut into chunks
  9. 1/2 green chili, sliced (optional) - I omitted this
  10. 1-2 teaspoons fish sauce (or light soy sauce)
  11. 1 teaspoon sesame oil
Instructions
  1. In a saucepan or a dookbaegi (Korean earthenware), cook the mince in a little olive oil for 1 minute.
  2. Add the minced garlic and cook for 30 seconds.
  3. Add the gochugaru (Korean chili powder) and chili oil and stir to combine. Keep stirring to avoid burning the chili powder.
  4. Add water (or stock) and stir until well-combined.
  5. Bring this to a boil, then add the clams.
  6. Continue cooking until the clams have opened. Throw away any clams that do not open. Add the mushrooms and toufu.
  7. Simmer this for 1-2 minutes. Add the fish sauce (or soy sauce) and sesame oil.
  8. Finally add the spring onion and serve immediately.
Adapted from SBS Food
Adapted from SBS Food
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/




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